Thursday, November 17, 2011

Thanksgiving Dinner Recipes

I thought about searching out some new recipes for you this Thanksgiving but quickly realized that this meal IS Thanksgiving in my world. Mama made these same dishes every year that I can remember. As an adult child I have made these same recipes every year except for two. Both times we ate with someone else's family. I missed the comfort of sameness, having leftovers and as my son says, "laying in the floor and rubbing our bellies"! Ok, HE does that, not me! Whatever you cook, I wish for you love, health and happiness around your table. I am very thankful for each and every one of you who take the time to read this blog. Happy Thanksgiving!Helen November 21, 2013It occured to me that giving you these recipes next week would not do you much good, so here are our family's favorites for a traditional Southern Thanksgiving Dinner. They have been on our Thanksgiving table for more years than I can remember. Mama (Miss Martha) made the best pecan pie I've ever eaten and it's sooo easy! The Praline Sweet Potatoes are almost like dessert and always a hit with the kids. And finally, our "recipe" for Old Fashioned Cornbread Dressing. It was hard to put it down on paper, but I decided it was time to pass it along to the next generation. Mama and I would taste the dressing and add whatever we thought it needed. I like dry dressing so that you can put lots of gravy on it. This one fits the bill. If you like moist dressing, add more liquid and reduce the cooking time by 5 or 10 minutes.

I have to confess that I make Pumpkin Pie straight off the Libby's Pumpkin can label AND I put it ( as well as the Pecan Pie) in a frozen piecrust. My opinion of piecrust is that it's job is just to hold the filling! ;)

Helen's Notes: Getting this all done depends on organization and pre- prep. Here's what I'll do ahead: Chop all the pecans at once (in food processor)Measure ingredients for each recipe and put in containersBake the cornbread for dressing and freeze when cool Bake sweet potatoes in oven while cornbread is cooking, mash and refrigerate until needed. Take sweet potatoes out of refrig early in day to warm up to room temperature before making casseroleMake Praline Sweet Potato Casserole topping and refrigerate until neededBake pies on Wed. Refrigerate Pumpkin Pie, not PecanCombine bread and dry ingredients for dressing. Then mix it all together on Turkey Day.

Miss Martha’s Pecan Pie

2/3 stick butter, melted

¾ cup sugar

1 cup white Karo

3 eggs

1 cup chopped pecans ( I coarsely chop mine and lightly toast them)

1 (9-inch) deep dish pie crust

Preheat oven to 350 degrees.

Combine ingredients in mixing bowl (or 4 cup-measure). Pour into pie crust. Bake for 35 to 45 minutes or until almost set in middle (that means it doesn’t wiggle when you gently shake the pan!). Cool on wire rack.

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The Southern Cook

A big Southern welcome! Thanks for dropping by. I hope you'll find recipes that make your mouth water and send you scurrying to the kitchen. These recipes are not original, but all are mighty good! I've spent a few years working with food and will share what I've learned. My food career includes cookbook editor at Southern Living Books, County Extension Agent, Home Economist for GA Dept of Ag, teacher, freelance editing and recipe testing. In addition to cooking, I love to hear from you, so leave a comment or send me an e-mail at thesoutherncook@gmail.com